Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1887-12-02
Creamery Points.

The following points are culled from
recent address by Secretary Gilbert of the
Maine board of agriculture, as reported in
the New England Farmer Mr.. Gilbert is
II practical dairyman of long experience
and high repute.
There must be economy of production in
Il creamery or else the farmer will get dis
couraged and the plant become deprecated
Western butter can't compete with our
new fresh made goods but the business
isn't all fun, you have got to work, feeding
and milking.
The Turner factory makes from 800 to
1000 pounds per day, seven days i'll the
week, and there is quick market at top
prices for all it can make probably it has
the cream of 800 cows in the height of the
season.
You should have some idea of the mum
Der of cows you can depend upon. To
start on prospective cream is hazardous :;
but large number of cows is not necessa-
ry.
One of the most successful creameries in
the state is an association of six farmers
who have pooled together. One Of the
boys collects the cream, makes the butter
in room in one of the buildings and then
works on the farm in the afternoon. His
father sells the butter. There are no high
salaries paid, and much better, more uni
form butter results in having one boy make
it than would be in having six.
You can thus start in very small way
in some house at an outlay of $50 for
churns, etc On larger scale, new
building, engine, boiler and machinery to
make and care for from 500 to 800 pounds
per day would cost about $500.
ono 6. hos n rapntotint for avtra
butter and always gets an extra price, his
neighbors would make more money to hire
him to make and sell their butter.
There is nothing about the factory sys-
tenn different from what a good dairyman
does at home In winter the business pays
best. One factory that stored its June
product sold in November, making 50, 600
net of the advance.
June butter if properly made will keep
in cold storage, but when sold it is not new
butter and will not bring a new butter
price.
The success of a creamery here does NOT
depend on my opinion. 1t depends on you
All the requisite in the matter of caring
for milk at home, when the cream goes t.
a creamery, is to get something in which
you can control the temperature Of the
milk and have it alike every day.
A tub or half hogshead is as good as
painted and vanished patent contrivance
A tinman can make IA can with glass pan
81 in the side, and skinner thrown in
for one dollar that will be as good as any
two dollar patent dreamer. This can be
set in any tank that will hold water anC
ice.
1t is best to leave the tops Of the cans of
TO allow the odor to escape which will tax,
place while the milk is cooling There il
no advantage whatever in entirely sub
merging the cans
A collector can skim can as quick as h,
can wait for the milk to run out
The real question is what COW will max
the most at the least cost. In this respec
the Jersey and Guernsey stand preGminent
For milk returns, corn meal is too fatten
ing, oat and pea meal are better and whea
middlings are good
Cream will rise in three hours, but it i
customary TO let it stand IL hours. Tn
proper temperature is from 4j to 80 A
80 the cream will all be at the top in thre
hours.
l have been in the dairy business ?
years, and never knew it to fail. But oil
ways and methods must be supplements,
by associated work